Light, fluffy pancakes are always a reliable morning favorite. As a serious breakfast person, I can hardly resist them! And this recipe is a fantastic source. Like my crepe recipe, it’s easy to make, and the batter doesn’t need to chill. And of course, it turns out beautiful pancakes: crispy on the outside and spongy on the inside. Top with fresh fruit and a drizzle of maple syrup and you have the perfect breakfast!
This recipe was inspired by dakota kelly’s ‘Good Old Fashioned Pancakes’ on http://www.allrecipes.com.
Yield: 7-8 pancakes
1 1/4 cups of whole milk
1 1/2 cups of flour
3 1/2 tsp of baking powder
1 tsp of salt
1 tbs of granulated sugar
3 tbs of butter, melted
In a small mixing bowl, whisk together the egg and milk. Add the flour in sections and whisk until just combined. Mix in the baking powder, salt and sugar. Finally, add the melted butter and whisk until no lumps remain.
Spoon the batter into a greased pan over low heat, and cook the pancakes for a few minutes, until they are golden brown. Turn half way through the cooking time.
Top with your favorite fruit or syrup and enjoy warm.